Katsu Curry (Japanese curry )

Name: Katsu Curry (Japanese curry )
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Main dishes
Ingredients: 2 large onions (diced into 2 inches pieces); 4 large carrots (diced into 2 inches pieces); 4 big potatoes (diced into 2 inches pieces); 2 tablespoon olive oil or butter; 1 packet curry roux (Popular brands: Golden Curry, Vermont Curry, Java Curry); 4 cups chicken broth or water

Prep30 min

Cook45 min

Total1h 15m

Servings8

DifficultyEasy

Ingredients

2 large onions (diced into 2 inches pieces)
4 large carrots (diced into 2 inches pieces)
4 big potatoes (diced into 2 inches pieces)
2 tablespoon olive oil or butter
1 packet curry roux (Popular brands: Golden Curry, Vermont Curry, Java Curry)
4 cups chicken broth or water

Instructions

1
Take 1/4 of the 2 large onions and cook slowly in oil for 15–25 minutes until deep golden brown.
2
Add chopped carrots, potatoes and the rest of onions. Cook 2–3 minutes.
3
Add stock or water. Bring to boil, then lower heat and simmer about 20 minutes until vegetables are soft.
4
Turn heat to low. Break curry roux into pieces and dissolve slowly while stirring. You can use half or the full packet depending on the consistency you want. I added a photo of the kind I used at the end of the recipe page.
5
Simmer another 5–10 minutes until thick and glossy.
6
Add crispy breaded chicken cutlet and rice when serving.

Chef's Notes

Important Difference From Indian Curry Japanese curry is: Thicker Sweeter Less spicy More stew-like Usually served over rice Indian curry uses far more spices and is usually thinner and more aromatic.

Katsu Curry (Japanese curry )

Instructions

Photos

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